The southern town of Argao in the province of Cebu prides itself in a product rooted in their history and at present, a driver to its economy and identity, La Torta de Argao.

The pastry originates since the Spanish times, which is said to be a product of saving discarded egg yolks after the egg whites were used as an alternative bonding agent to the structures made at the time, with the likes of the St. Michael the Archangel Parish Church in Argao remaining today.

While neighboring towns have their versions of torta, what makes Argao's version unique and have its distinct profile is using a prevalent product within its area that replaces yeast, tuba.

Traditionally, tortas are made through clay ovens burning coconut husks above and below. Nowadays, torta bakers cook the pastry in modern ovens.

Chitang's Torta, a pioneering bakery in commercializing torta by the late Anecita “Chitang” Camello in the 1980s, was present during a technical tour for delegates of the first UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, cooking in a traditional clay oven for visitors to appreciate and try.

The bakery produces through both ways of baking due to certain conditions, according to Camello's son and current owner, Irvin.

Cooking in modern ovens allows them to produce more batches and at a faster rate compared to the limited capacity and slow pace of clay ovens.

Also this is due to the Department of Trade and Industry urging Chitang's and other bakeries to find ways to innovate and produce to a broader market.

Despite the downsides, the traditional method makes up for the better flavor and aroma it provides the torta, hence being offered at higher prices per order basis, special occasions, and showcases, says the third generation Camello.

Chitang's maintains around four to five clay ovens to this day, with students and tourists visiting their commissary to learn the traditional method of making the pastry.

Since the success of Chitang's and other major producers in Argao, other bakeries have emerged and grown through the assistance of the Argao LGU and the Department of Trade and Industry, according to the Argao Tourism Officer, Vip Semilla.

Such industry growth has helped raise the economy, identity, and popularity of the town, Semilla added.

With the growing interest and the raised profile of La Torta de Argao, Semilla hopes it will lead more visitors to discover more of what Argao has to offer.